Gluten free Peanut butter Honey Cookies

So I picked up some Coconut Flour and Almond Flour this week to try a couple recipes but ended up having more than I needed.  I decided to try making gluten free peanut butter cookies with no refined sugar, just honey and maple syrup.  So I grabbed my recipe book and looked at the recipe I always use for peanut butter which calls for sugar, brown sugar, butter and whole wheat flour and thought I'd strip it down and clean it right up to see if they would still work out!  

I replaced the sugar with honey and the brown sugar with maple syrup.  I butter was swapped for coconut oil making them dairy free and the flour for half almond flour and half coconut flour!  The batter looked a little soggier than I was used to so I decided to put them into my mini loaf pan for something different and try a few as cookies the usual way.  Both worked great!  

The cookies camp out chewy in the middle and a slight crispiness on the outside and the mini loaf cookies came out soft and chewy!  I gotta say these little darlings are hard to stop eating tho!  They are so good!!  

Gluten free Dairy free Peanut Butter Honey Cookies 

1/2 cup of maple syrup

1/2 cup honey

1 cup Homemade Peanut Butter

1/2 cup coconut oil

1 large egg

1 teaspoon vanilla extract

3/4 cup coconut flour

1 cup almond flour

3/4 teaspoon baking soda

1/2 teaspoon baking powder

1/4 teaspoon Himalayan sea salt

In a medium sized bowl mix together peanut butter, honey, maple syrup and coconut oil. Add in egg and vanilla extract. 

In the same bowl measure in the coconut flour, almond flour, baking soda, baking powder and sea salt. Mix throughly so dry ingredients are evenly distributed. 

Either spoon the batter onto a parchment lined baking sheet and press down with a fork or if you have a mini loaf pan you can spoon the batter into the sections.  

Bake at 350 for 10 minutes or until they just start to brown.  

Gluten Free Dairy Free Peanut Butter Cookies

Apple Cinnamon Muffins

Asher and I made these Apple Cinnamon Muffins for his snacks and school this week (and Mommy's too).

I was so proud of Asher for wanting to help cut up the apples, he was so good at it too! The apples were cut into perfect little chunks and it was pretty great for me cause in my opinion that's the worst part of making apple anything! The peeling, the cutting.... blueberries are way easier!!

Then he also scooped the batter into the muffin tins after he lined each of the cups for me.  Once they were in the oven he offered to wash the bowl, and dry it as well as turn on the dishwasher for me!

I mean WHAT A MAN!

He tells me he wants to be a chef when he is like daddy (grown up).  We discussed that he would be able to go to school to learn all he needed to know to be a chef when he was older and that he could come home and teach mommy everything he learned each day... or that we could both go to school together!  That would be fun (for me)!

The muffins were ready just before he was ready for bed tonight so he tried one out for his bedtime snack and he approved!

Here is the recipe for our Apple Cinnamon Muffins

Ingredients

1/2 cup of coconut oil
3/4 cup organic cane sugar

1 egg

1 teaspoon vanilla

1 1/4 cup milk

1 1/2 cups flour

1/2 cup rolled oats

1 teaspoon baking powder 

1 teaspoon baking soda

1 teaspoon Himalayan sea salt

1 teaspoon cinnamon

2 cups chopped apples

Instructions

1. Mix all dry ingredients together in a medium-size bowl
2. In a mixer beat that coconut oil and cane sugar together and until creamy
3. Then mix the egg and vanilla together with the coconut oil and sugar.
4. Add the dry mixture into the wet mixture and stir until just combined but don't over mix. 
5. Add in the apples. 

Optional Topping

1/4 cup coconut palm sugar

1/4 cup flour

1/2 teaspoon cinnamon

2 tablespoons coconut oil

Mix until crumbly and add to the top of each muffin before baked

Bake until golden brown for about 20 minutes on 350 degrees.  

Here are Asher's muffins ready to go for school
tomorrow.  In the little reusable bag I found
at the Parksville market this summer!